Mode.--A leg of mutton for boiling should not hang too long, as it will not look a good colour when dressed. Cut off the shank-bone, trim the knuckle, and wash and wipe it very clean; plunge it into sufficient boiling water to cover it; let it boil up, then draw the saucepan to the side of the fire, where it should remain till the finger can be borne in the water. Then place it sufficiently near the fire, that the water may gently simmer, and be very careful that it does not boil fast, or the meat will be hard. Skim well, add a little salt, and in about 2-1/4 hours after the water begins to simmer, a moderate-sized leg of mutton will be done. Serve with carrots and mashed turnips, which may be boiled with the meat, and send caper sauce to table with it in a tureen.

Time.--A moderate-sized leg of mutton of 9 lbs., 2-1/4 hours after the water boils; one of 12 lbs., 3 hours.

Sufficient.--A moderate-sized leg of mutton for 6 or 8 persons.

Seasonable nearly all the year, but not so good in June, July, and August.

Note.--When meat is liked very thoroughly cooked, allow more time than stated above. The liquor this joint was boiled in should be converted into soup.

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I decided to start this blog after browsing Project Gutenberg's collection of cookery books. I have always been a fan of older recipes (my favourite cookbook being one from the 1960s), although these are a little older! I thought that putting the recipes in a blog format would be more appealing than in their text forms, but I am greatly indebted to, and encourage all to go to, gutenberg.org and download the books in their original form.